Cook potatoes for 20-25 minutes. Peel carrots and cut into small cubes. Remove peas from pods and cook with carrot cubes in boiling salted water for 5 minutes, rinse and drain well in a sieve. Peel the potatoes and cut them into cubes of about 1 cm. Put them in a large enough bowl with the peas and carrots, season with salt and pepper and sprinkle with sherry vinegar.
Stir the yolks with a little salt. Add olive oil in a thin stream, whisking heartily until a creamy mayo is formed. Fold in sherry and season with pepper and lemon soft.
Mix the mayo with the other ingredients, season repeatedly, and refrigerate for at least half an hour. Season repeatedly and perhaps add seasoning before serving.
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